PREHEAT oven to broil or an outdoor grill to medium-high heat.
To make the lamb:
1. Rub the lamb shoulder pieces with oil and sprinkle with salt and pepper to taste.
2. Broil or grill for 4 to 5 minutes...

Have you ever tried cooking your chicken low and slow? It is a common method of cooking the best brisket, but not as well known for chicken. There are a few ways to do this, our recipe takes advantage...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

Kebabs with Pistachios

Recipe has been added!

Recipe

Instead of pine nuts, try using pistachios, which give the kebabs a nice splash of color and add a nice crunchy texture.

Times

Ready Time : 0 min

Servings

6 Servings

Ingredients

1 pound ground beef

1 small yellow onion, peeled and grated

1/4 cup pistachios, peeked and halved

1 tablespoon olive oil

salt and fresh ground black pepper

canola oil

Directions

In a large bowl, mix together all ingredients with your hands for about two minutes until all ingredients are well incorporated.

Take enough meat to fit inside the palm of your hand (about a ¼ cup) and make either circular or elongated kebabs. Once all the meat is shaped, keep in the fridge until frying or grilling.

Heat a large sauté pan or an outdoor grill. Lightly oil (either the pan or grill) and cook for about 3 minutes on each side, until the kebabs are ready.

Tips for the perfect kebab:

The best type of ground meat to use for kebabs is short rib, chuck, or flank. The meat should 80-85% lean (15-20% fat), otherwise it will become dry. Hand mixing the meat before making the kebabs will help the kebabs stick together and remain whole during cooking. Before cooking the entire batch, do a test run on one kebab to check to see if the meat needs additional seasoning. If the kebabs are sticking to the pan or grill- give them another minute of cooking and they then they can be easily removed.